UC Center for Integrative Health and Wellness Presents:

Wellness at Turner Farm Community Education Series

Turner Farm Teaching Kitchen

The Turner Farm Teaching Kitchen offers a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.

Built in an exquisitely renovated, 100-year-old, two-story barn, the kitchen offers space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.

The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices.

For class information, booking and availability, contact Mary Joseph at mary@turnerfarm.org

CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.


Stocking a Healthy Pantry

6:30-8:30 p.m., Thursday, August 24

Is your pantry optimized for health-focused meal planning? Join Chef Stephanie Michalak for a review of the basics of a well-stocked pantry and the often-overlooked art of planning, preparing and purchasing for your family’s needs.

This class will discuss essential staples, pricing and purchasing, meal planning, and organization in a pantry to maximize its utility.  Participants evaluate their own home’s pantry needs and learn to create speedy, nutritious, and simple snacks and meals. The class will cover grain and legume cookery before giving participant hands-on experience making: granola, hummus, and a wheatberry salad. Participants will also be able to take their granola home.

A delicious meal, including a grilled chicken and winter wheatberry salad, will be offered.

Don’t miss out on this opportunity to hone your home enrichment skills with Chef Michalak.

Location: Turner Farm Teaching Kitchen and Studio Barn

Cost: $65

Muddlers and Mixers 3

6:30-8:30 p.m., Friday, September 1

Let’s raise a toast as summer comes to a close. Before the days are cool and short, join farmer and Cincinnati mixologist Joshua Jones in the next round of this wildly popular farm-to-tumbler class. Try your hand at the step-by-step preparation of two sensational summer drinks and one autumn beauty using fresh farm ingredients. You’ll learn to make:

Watermelon Basil Cooler

This crowd favorite is the definition of summertime. Sweet Watermelon with a bite of Ginger, and the slight floral quality lent from summer Basil. You’d better harvest a large watermelon because your guests are sure to want more.

Cantaloupe Fizz

This visually stunning cocktail is a fun twist on often overlooked flavors of summer. A botanical gin distilled with juniper, spice bush, and

lavender intertwine with the cool flavors of a perfectly ripened summer cantaloupe. Simple, Stunning, Delicious.

Autumn Thyme

This wonderful bourbon cocktail will have you yearning for fall, while using the flavors of a late summer harvest. Homemade Fig Jam playfully dances with Thyme to make this rustic cocktail a favorite, as we watch the leaves change

This one-of-a-kind learning and entertainment event will also feature exquisitely crafted, savory appetizers for your enjoyment. Don’t miss out on these warm weather treats featuring fresh ingredients in Turner Farm’s new Teaching Kitchen and Studio Barn.

Location: Studio Barn / Teaching Kitchen

Cost: $45

Brunch Basics

11 a.m.-2 p.m., Saturday, September 9

Do you love brunch as much as we do? Join Chef Stephanie for Brunch Basics! This class will cover some healthy, easy, and creative dishes that will soon become brunch staples in your home. Participants will get hands-on experience perfecting egg dishes, whole grain cookery, and organizational skills that will help you host your own brunch at home. This class will include a meal comprised of all dishes created during the course as well as some brunch-themed mocktails.

Location: Studio Barn / Teaching Kitchen

Cost: $90

Vibrant Veg Cookery

6:30pm-8:30pm, Monday, September 11

Chef Stephanie is your guide on a delicious, meat-free culinary adventure. Vibrant Vegetable Cookery will ignite your passion for cooking vegetable-forward meals. Participants will learn fundamental cookery skills that enhance nutritious, well-balanced vegan meals. Techniques include knife skills, grain & legume cookery, grilling, and braising. The course will discuss common non-animal protein sources, creative ways to make vegetable-forward dishes exciting, and how to incorporate more vegetables into one’s daily meals. Participants will get hands-on experience making crave-worthy, vegetable-focused dishes and followed by time to enjoy the dishes as dinner.

Dishes: Seitan Skewers, Jackfruit Tacos, Chana Masala & Rice, and Mango Coconut Mousse

Location: Studio Barn / Teaching Kitchen

Cost: $80

Healthy Habits–Meal Planning

11 am-1:00 pm, Wednesday, September 13

Chef Stephanie will teach participants a foundation and best practices for organizing, planning, and executing meals for single meals, daily or weekly menus for an individual or family. Learn how to plan, save by shopping (in bulk, when on sale, frozen, etc), as well as tips for packaging and storage.

By the end of this class, participants will be able to:

  • Understand the role of planning meals for a healthy and balanced diet
  • Know meal planning considerations based on seasonality, budget, age, health, and dietary restrictions as well as strategies for saving money while food shopping.
  • Recognize the importance of making shopping lists based on meal planning: limiting food waste
  • Better navigate through and utilize grocery stores/food retail locations (farmer’s markets, CSA’s online)
  • Prepare meals/parts of a meal in advance for ease and expediency

Location: Studio Barn / Teaching Kitchen

Cost: $65

Making Great Bread by Hand

2-4 pm, Saturday, September 23

Turner Farm Teaching Kitchen is proud to welcome back Sarah Black, author  One Dough, Ten Breads, for the next class in her bread-making series, Making Great Bread by Hand. 

This introductory class will cover each of the ten steps of making bread. From mixing dough through to baking bread, you will have an intimate and fun learning experience that will be both hands-on and by demonstration.

This class is recommended , but not necessary, for the following two classes in the series, which will be scheduled in October and November.

Sarah Black is a passionate baker and an inspirational teacher with twenty-five years of professional baking experience. She helped to found two of the first artisanal bakeries in New York, Tom Cat Bakery and Ecce Panis, and for ten years owned and operated her own successful wholesale bread business called Companio Breads. She has consulted for bakeries large and small across the United States, and in 2016 moved from NYC back to her home state of Ohio where she teaches bread classes at Flowers and Bread in Columbus.

Don’t miss out on this opportunity to learn from one of the great talents in the world of artisan bread baking. Space is limited.

Location: Studio Barn / Teaching Kitchen

Cost: $85

Mindful Eating Series

Think about how often you eat in the car, at the computer, in front of the television, standing up, or rushing down the street to make a meeting on time. If we’re honest with ourselves, most of us would admit to doing one of those things at some point every day. Eating quickly without awareness not only leads to excess calorie consumption, but also disrupts our digestion process which can lead to negative health outcomes. Additionally, it doesn’t leave room to notice and respect the beautiful connection between food, earth, and body.

The antidote is mindful eating; an approach that moves beyond focusing on what one is eating to focusing on how one is eating. Mindful eating re-teaches individuals to eat consciously through simple actions such as sitting down to eat, savoring smells and textures of food, and chewing thoroughly. Scientific studies show that through these practices, individuals feel satiated sooner, consume fewer calories, and experience improved digestion.

Mindful eating is not a diet or about giving up anything at all. It’s about experiencing food more intensely — especially the pleasure of it. In the course you will be taught a variety of mindfulness techniques including eating exercises, self kindness, and guided meditation.

Weekly Sessions:

Week One: Awareness: Why do I eat? Practices for awareness.

Week Two: Curiosity: When do I eat? Practices for noticing cravings, habits, and how to use
mindfulness when you eat.

Week Three: Non-Judgment. What do I eat? Practices for working with emotions, coping with triggers.

Week Four: Being Present How do I eat? Practices to slow down, give gratitude, tips and tools for
adopting these practices into busy, modern life.

When: Tuesdays 1-3 p.m., September 12, 19, 26, and October 3

Cost: $120 for the 4-week series, $40 for a drop-in

For questions about the classes, contact Meriden Peters at meriden.peters4@gmail.com

When: Tuesdays 1-3 p.m., September 12, 19, 26, and October 3

Cost: $120

When: 1-3 p.m., Tuesday, September 12

Cost: $40/participant

When: 1-3 p.m., Tuesday, September 19

Cost: $40/participant

When: 1-3 p.m., Tuesday, September 26

Cost: $40/participant

When: 1-3 p.m., Tuesday, October 3

Cost: $40/participant

Mindfulness and Stress Reduction Series

Stress has been called the health epidemic of the 21st century. This four-week series provides an introduction to these simple, yet transformational practices to bring stress-reducing mindful awareness into your life.

Week One: Introduction to mindfulness, orientation to the breath, and a practice for rest and relaxation.

Week Two: Body scan meditation. Meditation on the breath. Practice for rest and relaxation.

Week Three: Practice for times of high stress or anger. Meditation on breath, sensations, and sound . Practice for rest and relaxation.

Week Four: Practice for decreased stress and increased compassion. Meditation on breath, sensations, sounds and thoughts. Practice for rest and relaxation.

When: Wednesday 6:30-8:00PM; October 11th, 18th, 25th, and November 1st

Cost for Participants: $120 for the 4-week series, $40 for a drop-in

For questions about the classes, contact Meriden Peters at meriden.peters4@gmail.com

When: Wednesday nights, 6:30-8 p.m.; October 11, 18, 25, and November 1

Cost: $120/participant

When: 6:30-8 p.m., Wednesday, October 11

Cost: $40/participant

When: 6:30-8 p.m., Wednesday, October 18

Cost: $40/participant

When: 6:30-8 p.m., Wednesday, October 25

Cost: $40/participant

When: 6:30-8 p.m., Wednesday, November 1

Cost: $40/participant

For more information on teaching kitchens and the efforts of chefs and medical professionals to enhance personal and public health across medical, corporate, school and community settings, visit the website for the Teaching Kitchen Collaborative at http://www.tkcollaborative.org/